| Course title | |||||
| 食品機能科学特論 [Advanced Functional Food Science] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 96222 | ||
| Instructor(s) | |||||
| 庄司 俊彦（茨連） [] | |||||
| Facility affiliation | United Graduate School Agricultural Science | Office | afjgxte/L1151 | Email address | |
| Course description |
|
July, 2, 2021 （Fri）10:00〜 Online lecture The purpose of this lecture is to get a high degree of expertise in the field of food functions by learning the latest research results and technologies in food function science. In food functions, research targets are wide-ranging fields such as analysis of functional ingredients, evaluation of functionality (safety) using cultured cells and animal models, verification of evidence by human intervention tests, and social implementation using functional foods. |
| Expected Learning |
| In this lecture, you will learn the basic and the latest knowledges of the biological functions of food. |
| Course schedule |
|
Jul, 2, 2021 （Fri）10:00〜 ・ Functional ingredients in foods and their analysis ・ Evaluation and safety of food functions ・ Development of Functional foods The content of the lesson may be revised according to the progress of the lesson. |
| Prerequisites |
| Required Text(s) and Materials |
| Do not use textbooks. |
| References |
| References will be introduced if needed. |
| Assessment/Grading |
| Participation attitude 40% and report 60%. |
| Message from instructor(s) |
| Course keywords |
| Foods, Physiological functions, Polyphenols, Gut environments |
| Office hours |
| Questions will be accepted at the end of the lecture. E-mail is also available.（tshoji@affrc.go.jp） |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Language Subject |
| Last update |
| 5/18/2021 5:46:50 PM |